Sabudhana Vadai

Sabudhana vadai, a traditional neivedhyam dish in Maharashtra and other parts of Northern India. Sabudhana(Sago/Jevarasi) is used during Vrat(Fasting) days when we do not take any rice. Especially during Ekadhasi Vrat(Fasting), devotees prepare Sabudhana Kichidi and consume if they are not able to fast the whole day.

Sabudhana Vadai is generally kept as neivedhyam during Dusshera. Its a very crispy snack. We can do this as an evening snack also. Lets try to do this during Navratri and get the blessings of Goddess Durga.

Sabudhana Vadai

Ingredients:

Urid Dal	3/4 Cup
Sabudhana/Sago/Jevvarasi	1/4 Cup
Salt	1 teaspoon
Oil	For Frying
Green Chillies	3
Curry Leaves	Few
Coriander Leaves	1/4 Cup
Grated Ginger	1 teaspoon

Method:

Soak the Urid dal in water for atleast 2 hours

After 1 hour from soaking the urid dal, soak the Sago/Sabudhana in water for 1 hour

After 2 hours, drain the water from urid dal and add it to mixer along with salt and grind it to a nice paste by just sprinkling little water

Take the ground urid dal batter to a bowl
Drain the water from Sago and add it to the bowl having urid dal batter
Along with this add chopped green chillies, chopped ginger, coriander leaves and curry leaves and a pinch of hing

Mix all the ingredients and keep it aside

In a heavy bottomed pan, add oil and allow it to become hot. We can check the heat of oil by dropping a little amount of vadai batter and check if it immediately raises in the oil. This is the correct consistency

Take 1 small cup of water. Wet your left palm
Now take 1 lemon size quantity of batter and keep it in left palm and press it and make a small hole in the middle as shown in the picture below. We can also make vadai patties without making this hole, like we do in Paruppu vadai.
We can also use a clean plastic cover or banana leaf to make these patties

Genltly drop the patti inside the hot oil. Please be very careful, if you drop it from long distance, then the oil may spill and hurt your hands.
Repeat the above 2 steps for atleast 6-7 patties and allow them to cook one side

Now, gently turn the vadai to other side to cook completely

When both the sides of the vadai become golden brown color, and also the bubbles of oil tend to reduce, then we can remove the vadai from oil and place it in a bowl having paper tissue to drain excess oil
Repeat the steps for the remaining batter